Chocolate Cake with Raspberry Buttercream

Let me get this off my chest: I am a horrible cake decorator. With that said, I have also learned how to compensate with embellishments and frosting techniques to cover my lack of skill.

Naked cakes are all the rage right now, so I created a three layer Chocolate Cake with Raspberry Buttercream. Yum!

My Chocolate Cake with Raspberry Buttercream is referred to as a “naked cake”. The naked cake movement takes all of this stress away and appreciates the beauty of a cake.

Flour left of the cake? No problem! It adds character. Frosting seeping out or not, it is fine!

Chocolate Cake with Raspberry Buttercream took me 3 tries to get right. I wasn’t 100% pleased with my first two sets of recipes, wanting more rich chocolate flavor and very delicate and moist crumb that would lend itself to raspberry.

Not too sweet, but totally chocolaty. A good buttercream should be sweet and rich enough.

Chocolate Cake with Raspberry Buttercream is simple, yet sophisticated and beautiful. I hope you enjoy!

Evenly pour into cake pans. Bake for 25-30 minutes, or until the cakes pass the toothpick test.

Allow to cool for 15 minutes before turning out onto cooling racks to fully cool.

Make buttercream frosting and add 1 pint fresh raspberries, blending until the frosting tints pink and raspberries are broken up. This will change the consistency, so you will need to add powdered sugar until it reaches a spreadable consistency. This will vary greatly depending on the moisture in your berries.

Place the first layer of cake on a serving stand. Slather 1/2-1 inch of frosting onto the cake with a few fresh raspberries, place another layer of cake and repeat until all layers have been frosted, including the top layer. Finish with a pile of fresh raspberries on top.